Thursday, September 6, 2012

Pear Jam

My husband's favorite fruit is a pear. He loves them more than just about anything in the world! Unfortunately our pear trees are still maturing...so we don't get very many yet, but...luckily we have a kind neighbor who lets us come and pick from his five trees to our heart's content.

Last year I discovered pear jam. Have you discovered it yet? Oh my goodness, if you haven't you have been missing out! It is divine! Think: melt in your mouth, nectar from heaven, pure sweetness that can't be replicated any-other-way or how... amazing.

And this year I'm making more. In fact, I don't think I'll get away with not making this jam EVER. It's become our most favorite jam - the one we pull out for extra special guests or extra special occasions. Yes. It's that good.

3. Measure 3 Cups of sugar into separate bowl. In another small bowl, mix 1/4 Cup sugar from measured amount and 1 box Less or No Sugar Needed Fruit Pectin (Make sure it specifically says "for less or no sugar needed"). Stir pectin-sugar mixture into fruit in sauce pot. Add 1/2 tsp. butter or margarine to reduce foaming, if desired (I don't usually do this).

4. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.

5. Take empty jars out of simmering water, one at a time and ladle hot jam into hot jars, leaving 1/8" headspace. Wipe the rims and threads of each jar with a clean, damp cloth. Center the heated lid on jar and screw band down until fingertip tight. Then place jar in canner and repeat with other jars.

6. Once canner is full, add water if necessary to cover jars by 1 or 2 inches. Place lid on canner and bring water to a boil and lower heat until water stays at a gentle boil. Process according to times below (based on your current elevation).

7. After processing, turn off heat and remove the lid for 5 minutes before removing jars from the canner. Set the jars upright on a towel to cool for 12 to 24 hours. Once jars are cool, test jars for a seal by pressing the center of the lid. The lid should not flex up and down. If it does, immediately refrigerate or reprocess with a new lid for the full length of time. Clean jars and remove bands. Label and store in a cool, dry, dark place for up to one year.

One of my favorite ways to eat this jam is with butter on a roll or slice of fresh bread!